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PRE-HEAT the oven to 180 degrees celsius or 350 degrees Fahrenheit. You can choose to create the crumbled cookie dough with a standmixer, foodprocessor or knead it by hand.
COMBINE sugar, light caster sugar, flour and salt. Then ADD the butter into cubes and pulse or mix until you'll reached a crumbled dough, that won't take long. Line the oven dish lengthwise with parchment paper, use just 1 long sheet of parchment paper and do not fold it.
Overlap the sides so it's easier to remove the lemon bars from the oven dish when they're completely cooled off. Now you have 2 sides that are not covered with parchment paper, you need to coat them with butter.
ADD the dough crumbs to the oven dish and press with your hands or the backside of a spoon to create a equal cookie layer. BAKE in the oven for 15 to 20 minutes, or until golden brown.
When the bottom layer is in the oven, you can create the lemon top. COMBINE eggs and egg yolks along with sugar, lemon juice and zest and combine well. SIFT in the flour and pinch of salt and combine until's you've reached a smooth mixture.
Get the oven dish from the oven and lower the temperature to 150 degrees celsius or 300 degrees Fahrenheit. DIVIDE blackberries on top of the warm bottom and POUR the lemon mixture on top.
PLACE it back into the oven and bake for another 20 minutes, or until completely firm. PLACE on a cooling rack and let it cool off slightly before you place the lemon bars into the fridge.
REFRIGERATE until completely cooled off and then slice into rectangles, squares or triangles. DUST with powdered sugar and enjoy!